One-Serving Sous Vide Seafood Chowder

Sous Vide Water Bath; Vacuum Sealed Bag; Saucepan; Bowls; Measuring Spoons; Knife; Cutting Board

10 minutes

1 hour 10 minutes

American

Seafood, Chowder, Sous Vide, One Serving

Main Course

Sous Vide

Gluten Free

1

50g salmon fillet, skinless and boneless

50g cod fillet, skinless and boneless

50ml cream

1 small onion, diced

2 cloves garlic, minced

1/2 teaspoon dried thyme leaves

1/4 teaspoon ground black pepper

2 tablespoons butter

100ml vegetable stock

Preheat your sous vide water bath to 140°F (60°C).

Place the salmon and cod fillets in a vacuum sealed bag. Add the cream, onion, garlic, thyme leaves and black pepper to the bag. Seal the bag using the water displacement method.

Place the sealed bag in the preheated water bath and cook for 1 hour.

Remove the bag from the water bath and carefully open it. Transfer the cooked seafood to a bowl and set aside. Reserve the cooking liquid in a separate bowl.

In a saucepan over medium heat, melt the butter then add in the diced onion and garlic. Cook until softened then add in the reserved cooking liquid from step 4 along with the vegetable stock. Simmer for 5 minutes then add in the cooked seafood from step

Simmer for an additional 5 minutes or until heated through then serve hot with crusty bread or crackers if desired.

Calories – 300; Fat – 15g; Protein – 20g; Carbohydrates – 25g

Enjoy a delicious one-serving sous vide seafood chowder with this easy recipe! The salmon and cod are cooked perfectly in a vacuum sealed bag before being added to a creamy saucepan mixture of butter, onion, garlic, thyme leaves and black pepper along with reserved cooking liquid and vegetable stock for an amazing flavor combination! Serve hot with crusty bread or crackers if desired!

4

California cuisine, which originated in the s, is known for its use of fresh and locally-sourced ingredients.